Gluten-Free, Grain-Free, Vanilla, Raspberry Muffins
Servings: 24 muffins
Preparation Time: 10 minutes preparation, 16 minutes to bake
Ingredients:
- 12 eggs
- 3/4 cup butter, ghee, or coconut oil, melted
- 3/4 cup honey
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1 cup coconut flour, sifted
- 1/2 teaspoon baking soda (may be omitted)
- fresh or frozen raspberries
Directions:
Preheat oven to 325 degrees F.
In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.
Sift in coconut flour (This helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.
Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3–4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).
Bake 325 degrees F for 16–18 minutes. Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.
NOTE: Using raspberries, vanilla extract, and almond extract, you’ll have a hard time convincing your kids that these nutritious, coconut flour muffins aren’t cupcakes! These muffins freeze well.
Recipe and photo submitted by Bethany, Dayton, OH.
